Tuesday, October 29, 2013

{Clean Eating Spaghetti Pie}

I love spaghetti. My kids love spaghetti. I have made many versions of  healthier spaghetti but this was by far my favorite. I enjoy a whole grain pasta every now and then but I like to limit my carbs at night and I am so in love with spaghetti squash so this recipe is a win-win for me! My husband RAVED over this!! He could have very easily eaten this entire spaghetti pie! It is that good...ya'll! Made awesome leftovers for lunch too!



Kid approved!!! This was hit with my 21 month old and my 4 year old!!


Clean Eating Spaghetti Pie
  • 2-3 pound spaghetti squash (cooked and strings removed) **See notes
  • 1/2 cup ricotta cheese (I used part skim)
  • 1 organic egg
  • 1/2 tsp. italian seasoning
  • 1 tsp. salt
  • 1 lb. extra lean ground beef (or ground turkey)
  • 1 medium onion (chopped)
  • 1 tsp. garlic powder
  • salt and pepper
  • 1-1 1/2 (24 oz) jars of organic pasta sauce (I used Bertolli Organic Basil and Garlic) **I used 1 1/2 jars and it was pretty saucy and we liked it that way....if you want a little less sauce...just use 1 jar**
  • 1 cup organic shredded mozzarella cheese
Pre-heat oven to 350 degrees. 

Combine spaghetti squash, ricotta, egg, salt and italian seasoning in a medium bowl and stir until combined. Set aside.

Add ground beef, onion, garlic powder and salt and pepper to medium non-stick skillet and cook until meat is no longer pink. Add pasta sauce and allow to simmer for 5-10 minutes.

Spray a 9 inch pie pan with non-stick spray and add spaghetti squash mixture. Top with sauce. Sprinkle cheese evenly over the top.

Bake for 30 minutes. Remove and serve warm.

*****How to cook a spaghetti squash:

I like cooking mine whole to prevent having to kill myself trying to cut the squash in half!! So just clean the squash, poke a few holes in it and microwave it or bake it until tender.

Microwave: 12-20 minutes depending on the size of your squash. Allow to sit for 5 minutes afterwards to finish the steaming process.
or
Bake at 375 for about an hour. 

After cooking....remove the seeds and use a fork to remove the strands of squash. If it seems a little watery.....place in fine mesh sieve and press until excess water is removed.



6 comments:

  1. This recipe was a winner! Linking back to you tomorrow. Thanks for posting it!

    ReplyDelete
    Replies
    1. Thank you so much! I love it and I am glad that you did too!! :)

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  2. How many people do you think this would feed?

    ReplyDelete
    Replies
    1. I would say 4-6 easily....depending on your portion size.

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  3. Can I say Wow, wow, and wow! Delishious. I did not read the recipe thoroughly and had very watery pie but still amazing!nthanks Ashley

    ReplyDelete
    Replies
    1. Yay! So glad you liked it! It's one of my faves!!

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